Specialty snacks: Huaxian Daokou roast chicken, Zhengzhou braised noodles, Luoyang water mats, Kaifeng small steamed buns, Kaifeng bucket chicken, Xinyang duck, Luoyang peony oats, Xihua Xiaoyao spicy soup, Huangchuan tribute noodles, Yanshi silver bars, Zhumadian minced sesame oil, Xuehu beef fried buns 1.

Slaughter the chicken and drain out the blood. While the chicken is still warm, blanch it in hot water at 60-70°C for about 5 minutes, and then remove all the hair. This will make the chicken clean, white and bright, with beautiful color and shape; 2

.Then cut off the chicken feet, use a knife to make a small opening above the chicken's neck to expose the esophagus and trachea, and cut 7 to 8 cm long openings between the buttocks and legs, cut off the esophagus and trachea, and take out the internal organs.

, cut off the anus, and then wash away the remaining blood and dirt with clean water; 3. Place the washed chicken on the chopping board, with the abdomen upward, use a knife to cut off the middle of the ribs and spine, and press and fold it with your hands; 4. Then use

Put a small wooden stick into the belly to prop it up, then make a small opening at the tip of the lower abdomen of the chicken, insert the legs into the mouth crosswise, and insert the wings into the mouth crosswise to make it a semicircle with both ends pointed, and then dry it

Surface moisture; 5. Spread the dried chicken body with honey water, fry it in a hot pot at 150℃~160℃ until it turns pink, take it out, put it in another pot, add the old brine and all the spices, and at the same time add

After the salt water is dissolved, add it and press the bamboo grate on the chicken so that the chicken is completely immersed in the brine. Then add the nitrate after it is dissolved and bring it to a boil over high heat; 6. Then switch to a slow fire and continue to simmer until the chicken is cooked and tender, then take it out of the pot;

7. Prepare tools before fishing out the chicken, and use hand-eye coordination when fishing to ensure that the shape of the chicken is complete and beautiful.

Cooking skills 1. Slaughter the hair quickly and ensure it is clean and bright.

2. When braising, it takes about 4 hours from the time the pot is opened, and the soup used during braising can be continued to be used later, which is called old brine; 3. The proportion of honey to water is 60% water and 40% honey.

Features of the dish: 1. This chicken is light red with a slight yellow color, the skin and meat are intact, salty and sweet, tender and delicious, and the chicken bones fall off at the touch.

2. Recipes for nourishing the body, strengthening the spleen and appetizing, and recipes for malnutrition.

Key steps to making: 1. Thaw the frozen tofu, cut into small pieces and drain.

Cut the green garlic into oblique sections; mince the ginger; cut the pepper into rings.

2. Add salt, cooking wine and cornstarch to the bowl, mix well and marinate for 15 minutes. Take a small bowl, add light soy sauce, bean paste, tomato sauce, pepper and water to make a sauce.

3. Add the frozen tofu, stir well, then pour in the prepared juice until the soup is slightly dry, then drizzle with a little oil.